Chocolate for Dipping

This is super-simple, but it’s always handy to have on hand; let’s say I’ve seen chocolate dipping go horribly wrong when people use butter or margarine instead of shortening or cooking oil! You can dip fruit, graham crackers, marshmallows, cream puffs, or your finger in this chocolate and it will maintain a nice, smooth consistency.

1 12-oz. package chocolate chips1 Tbsp. shortening or cooking oil

Melt together in a double boiler or in the microwave, 1 minute at a time, stirring regularly until desired consistency is reached.

Didn’t work with dark chocolate. 1 minute was not enough, 2 mins way too much. I did 45 sec@70% then like 5-10 sec intervals at same power. Much more gooder. But thanks for the addition of the shortening. That part was wonderful.